Chili And Beer-Braised Catfish

• 1 tablespoon chili powder
• 1 clove garlic, minced
• 2 teaspoons flour
• 1/2 teaspoon salt
• 1 lb catfish fillet, cut in serving-size pieces
• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 8 ounces bottles beer (lighter is better; I like Mexican beers here, like Sol)
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Tabasco sauce

1. In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
2. Add catfish pieces and coat thoroughly.
3. Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
4. Remove fish to a plate; set aside.
5. Add onions to skillet and cook for about 5 minutes or until turning golden.
6. Add beer, tomatoes with their juices, Worcestershire sauce and Tabasco sauce; simmer together about 5 minutes, then return browned catfish to skillet and simmer uncovered until done, turning occasionally, about 15 to 20 minutes.

chili powder, clove garlic, flour, salt, catfish fillet, olive oil, onion, bottles, tomatoes, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/chili-and-beer-braised-catfish-85966 (may not work)